In our latest 10-part series, we’ll be traveling across China to learn about different kinds of bao.
Go anywhere in China, and you’ll encounter the bao, a Chinese word that describes buns, dumplings—basically anything with filling wrapped in dough.
There are so many different kinds of bao in China that you could do a whole series about it. And so we did.
In this new 10-part season of Eat China, we’ll look at 10 different kinds of bao across China and show you how they’re made. In Guangdong, there’s char siu bao—fluffy buns stuffed with the region’s iconic sweet barbecue pork.
In Shandong, there’s pan-fried pork buns, and in Shanghai, there’s xiaolongbao, or soup dumplings. In this series, you’ll find out that there’s a lot more to a bao than just a bun and filling.
(Missed our last season of Eat China, where we covered different noodles from across the country? Check out all the episodes here.)
